Tofu Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
half block tofu1 cup Snap peas (Frozen is ok, but fresh is better)1 large carrot, sliced1 crown of broccoli, cut into1-2in pieces1/2 cup Kikoman Stir Fry sauceOlive oil - 1Tbs. or enough to lightly coat pan.
Nutrition info is for 2 servings.
Press tofu under a plate (with a paper towel underneath, press out the water) for ~20min.
Slice carrot and chop broccoli.
Cut up tofu into pieces.
Heat olive oil in skillet over medium heat. Add tofu and cook until barely browned. Add broccoli and water chestnuts, sautee a few minutes. Add snap peas and carrots (unless you like your carrots more cooked, in which case add with the broccoli). Cook a few more minutes until all veggies are almost done. Stir in Stir Fry Sauce, enough to coat chicken and veggies, and cook ~1min. longer. Remove from heat and serve with a side of rice.
Number of Servings: 2
Recipe submitted by SparkPeople user THERESAT858.
Press tofu under a plate (with a paper towel underneath, press out the water) for ~20min.
Slice carrot and chop broccoli.
Cut up tofu into pieces.
Heat olive oil in skillet over medium heat. Add tofu and cook until barely browned. Add broccoli and water chestnuts, sautee a few minutes. Add snap peas and carrots (unless you like your carrots more cooked, in which case add with the broccoli). Cook a few more minutes until all veggies are almost done. Stir in Stir Fry Sauce, enough to coat chicken and veggies, and cook ~1min. longer. Remove from heat and serve with a side of rice.
Number of Servings: 2
Recipe submitted by SparkPeople user THERESAT858.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,768.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 5.8 g
- Protein: 16.6 g
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